rachelmanija (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rachelmanija) wrote2019-04-10 11:13 am
rachelmanija) wrote2019-04-10 11:13 am
Who says you can't improvise in baking?
A Bread Improvisation in 5 Photos
I used my favorite peasant bread recipe to create two loaves, one sweet with black sesame paste and one savory with chopped Chinese sausage and hoisin sauce. I added both flavorings before the first prove. Behold my elegant marbled dough!
Then I punched them down and added some decorations. Delicious bread-to-be, or Cthulu at a nine-year-old girl's birthday party?
Ready... Set... BAAAAAAAKE! Isn't the sausage loaf gorgeous?
The sausage loaf had a wonderful crisp crust, but the sesame loaf had a fantastic pull-apart texture.
And eat!
Verdict: Black sesame is good and the texture is excellent, but just making regular bread and spreading sesame on it is a better sesame delivery system.
Chinese sausage bread is GREAT. I had to pop it back in the oven because it didn't bake fully through, but once it did, the taste is phenomenal. I added a little hoisin to the dough and probably could have added more (and possibly put in a little extra flour to compensate.) Also maybe chopped the sausage finer.
Alas, I belatedly realized that I should not leave meat out overnight so I had to stick in in the fridge. So much for the crisp crust! I'm sure it will be great toasted up though.
I used my favorite peasant bread recipe to create two loaves, one sweet with black sesame paste and one savory with chopped Chinese sausage and hoisin sauce. I added both flavorings before the first prove. Behold my elegant marbled dough!
Then I punched them down and added some decorations. Delicious bread-to-be, or Cthulu at a nine-year-old girl's birthday party?
Ready... Set... BAAAAAAAKE! Isn't the sausage loaf gorgeous?
The sausage loaf had a wonderful crisp crust, but the sesame loaf had a fantastic pull-apart texture.
And eat!
Verdict: Black sesame is good and the texture is excellent, but just making regular bread and spreading sesame on it is a better sesame delivery system.
Chinese sausage bread is GREAT. I had to pop it back in the oven because it didn't bake fully through, but once it did, the taste is phenomenal. I added a little hoisin to the dough and probably could have added more (and possibly put in a little extra flour to compensate.) Also maybe chopped the sausage finer.
Alas, I belatedly realized that I should not leave meat out overnight so I had to stick in in the fridge. So much for the crisp crust! I'm sure it will be great toasted up though.
no subject
TBH, see how the dough feels. You might need more flour, but it's better to under-flour than over-flour, so I advise caution.